White Chicken Enchiladas

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White-Chicken-Enchiladas-pan1

 

 

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front.  :)  After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

White Chicken Enchiladas:

  1. This recipe calls for diced green chilies.  Don’t let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I’ve got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

Ingredients

  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.
http://joyfulmommaskitchen.com/white-chicken-enchiladas/

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Comments

  1. Rose Smith says

    Hi,

    Love this recipe. I decided to make it for a volunteer luncheon that I’m hosting in a few weeks. Need to make enough for 30-40 guests. How many does your recipe serve. You mentioned using soft taco shells which seem a bit small for assembling. I was thinking of using the bigger flour tortillas and serve one large per guest. I will also be making refried beans (do you have a good recipe for beans) as a side dish and serve fresh salsa. I think I read that I can assemble them the night before.
    Thanks,
    Rose

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